Spicy ox tail stew...YUM!!!!

A twinkie variety pack I had back in the day... delish!

My exes heart, on a platter.

Eewwww...now I'm like raitch with the lung thing...hearts just shouldn't be eaten.

I know this sounds pedestrian, but one of my memorable meals happened at a dive called 'The Depot' in Dresden, OH. It was a pulled pork and coleslaw covered hot dog on a bun but that does not really describe it properly. Each element of that plate lunch was just the BEST ever I'd ever had, from the specially made buns right up to the coleslaw. And so unexpected from the looks of the place.

One of the best meals I have ever had was at deer camp my Granpda cooked up venisen heart, liver and onion. It was awesome!!!! Those two extreme textures played very well together.

A play on a favorite of mine...Carolina BBQ..sounds divine!

When I was in high school, I spent a summer in Mexico as an exchange student. When they hosted parties, etc., the family I lived with would always get tamales from a street vendor downtown. Best tamales ever. I have never found any in the U.S. that have compared to those.

Tamales need to be made with lard. That's how I do it. You can't replace lard.

Is crisco and lard the same thing

No...lard is pork fat.

And pork fat=flavor.

Crisco is vegetable shortening. And vegetables=no flavor.

My aunts and grandmothers (God bless em), started virtually everyting they cooked with rendered pig fat (aka lard). It took years for me to understand why I loved their caggage and I hated cabbage anywhere else.

Peggy's Cinnamon Rolls (with at least a 1/4 cup extra frosting)

a treat growing up - baked beans spread on bread then covered with a slice of cheese, toast it in a toaster oven

nom nom nom nom nom

::hands Peppers some Beano::

IDK BaBo, my grandmother makes an incredible white gravy that is Crisco-based. I could eat it even without the biscuits. It is awesome!

white gravy beats brown gravy any day...i hate brown gravy on anything.

french fries and brown gravy! YUMMMMMM!
Roast beast and brown gravy! YeahBuddy!!!

french fries with brown gravy! Yum!

white gravy for chicken fried steak or chicken fried chicken

brown gravy for mashed potatoes, turkey (and other roast beast as BB mentioned), for dipping your double down, etc.

White gravy is almost never good made anywhere outside of some grandma's kitchen. If i'm eating out, i don't want your chalky white gravy...i'll take brown.

also, white gravy for breakfast biscuits and gravy

There's 'white' gravy and then there's 'white' gravy. If it means a gravy made with milk instead of water, then i mostly agree with what you've said Peepers. But 'white' sausage gravy made the way i like it actually ends up kinda brown, cuz of the sausage (IOW, the sausage isn't made separately and then dumped in the white gravy at the last minute). Much of the 'white' gravy you get at restaurants is purely white and tastes of nothing.

Isn't most restaurant white gravy just cheapo chicken stock, flour, and water? That's no way to do gravy.